Espresso Shot Ratio Calculator
Set your espresso dose and brew ratio to get the target yield in grams, and see if it is a ristretto, normale or lungo.
How it works
Yield out (g) = dose in (g) × ratio · Ristretto < 1:1.5 · Normale ≈ 1:2 · Lungo > 1:2.5
Espresso is measured by weight in and weight out: the brew ratio is grams of liquid espresso divided by grams of dry coffee. Multiplying your dose by the ratio gives the yield to stop the shot at, which you read off a scale under the cup. Tighter ratios (1:1.5) taste intense and syrupy; wider ratios (1:2.5+) taste lighter and more extracted — dialling the ratio is the fastest lever for taste after grind size.
Worked example
An 18 g dose at a 1:2 ratio targets 18 × 2 = 36 g of espresso in the cup, a standard "normale" shot. Pulling only to 27 g (1:1.5) would make it a ristretto.
Frequently asked questions
Should I weigh the shot?
Yes — a scale under the cup is the most repeatable way to hit a ratio. Volume (a "double shot" line) varies with crema and cup shape, while weight out is exact.
What ratio should I start with?
A 1:2 ratio (e.g. 18 g in, 36 g out) in 25–30 seconds is the standard starting point. Adjust the ratio wider if the shot tastes harsh and bitter, tighter if it tastes sour and thin.
How is this different from a coffee brew ratio?
Espresso ratios are coffee-to-liquid-out (around 1:2), pulled under pressure. Filter and pour-over ratios are coffee-to-water-in (around 1:16) and much weaker, so the two numbers are not interchangeable.
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This calculator is for educational purposes. Double-check important results before acting on them.